<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>24-Hour Vegetable Salad</title>
      <categories>
        <cat>Salads</cat></categories>
      <yield>1</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>6</qty>
          <unit>cups</unit></amt>
        <item>Lettuce, chopped</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Salt, pepper and sugar</item></ing>
      <ing>
        <amt>
          <qty>6</qty>
          <unit/></amt>
        <item>Eggs, hard cooked and sliced</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>package</unit></amt>
        <item>Peas, 10 oz. frozen, thawed</item></ing>
      <ing>
        <amt>
          <qty>16</qty>
          <unit>ounces</unit></amt>
        <item>Bacon, cooked crisp, crumble</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>cups</unit></amt>
        <item>Natural Swiss cheese, shred</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>cup</unit></amt>
        <item>Mayonnaise</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>cups</unit></amt>
        <item>Green onion, slice with tops</item></ing>
      <ing>
        <amt>
          <qty/>
          <unit/></amt>
        <item>Paprika</item></ing></ingredients>
    <directions>
      <step>  Place 2 cups of the lettuce in the bottom of a large bowl, sprinkle with
  salt, pepper and sugar.  Layer eggs atop lettuce in bowl; sprinkle with
  more salt. Layer in order; peas, remaining lettuce, bacon and Swiss cheese.
  Spread mayonnaise over the top, sealing to the edge of the bowl. Cover and
  chill for 24 hours. Garnish with green onion and paprika. Toss before
  serving. Randy Rigg
 
</step></directions></recipe></recipeml>
